---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Whole Wheat-Rye Bread
  Categories: Breads
       Yield: 18 servings
  
       2 pk Dry yeast
     1/2 c  Warm water (105-115 degrees)
     1/3 c  Molasses
       1 tb Salt
       1 tb Caraway seeds
     1/4 c  Shortening
   1 3/4 c  Lukewarm water
   1 1/2 c  Rye flour
   1 1/2 c  Whole wheat flour
       3 c  All-purpose flour; 3 to 4
       1    Egg white; slightly beaten
  
   Recipe by: Southern Living
   Preparation Time: 0:30
   Dissolve yeast in 1/2 cup warm water in a large mixing
   bowl; let stand 5 minutes.  Stir in molasses, salt, caraway
   seeds, shortening, 1-3/4 cups water, rye flour, and whole
   wheat flour.  Beat at medium speed of an electric mixer
   until smooth.  Gradually stir in enough all-purpose flour
   to make a soft dough. Turn dough out onto a floured
   surface, and knead until smooth and elastic (about 8 to 10
   minutes).  Place in a well-greased bowl, turning to grease
   top.  Cover and let rise in a warm place (85 degrees), free
   from drafts, 1 hour or until doubled in bulk.
   
   Punch dough down; roll dough into a 19- x 16-inch
   rectangle.  Roll dough jellyroll fashion, starting at long
   side; pinch seam and ends to seal.  Place loaf, seam side
   down, on a greased baking sheet.  Cover and let rise in a
   warm place, free from drafts, 1 hour or until doubled in
   bulk. Brush loaf with egg white.  Bake at 400 degrees for
   35 to 40 minutes or until loaf sounds hollow when tapped.
   Let cool on wire rack.  Yield:  1 loaf.
  
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